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Crispy Lemon Herb Chicken Breasts

This dish features chicken breasts cooked quickly over high heat to develop a crisp, golden crust while maintaining juicy, tender meat. Bright lemon slices and fresh herbs add a fresh, zesty punch that elevates the simple, wholesome ingredients into a satisfying main course. The final result is a beautifully browned, flavorful chicken with a vibrant, glossy finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skin-on preferred
  • 1 lemon lemon slices for cooking and garnish
  • 2 tablespoons olive oil high-smoke point
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh herbs chopped thyme or rosemary
  • 2 cloves garlic garlic optional, minced
  • 1 tablespoon butter unsalted butter for finishing

Equipment

  • Heavy skillet
  • Tongs
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the chicken breasts dry thoroughly with paper towels to remove excess moisture, which helps achieve a crispy crust.
  2. Generously season both sides of the chicken with salt, pepper, and chopped herbs for flavor and aroma.
  3. Heat a heavy skillet over medium-high heat until it’s hot enough to make a slight sizzle when oil is added—look for a shimmer on the surface.
  4. Add olive oil to the skillet, swirling to coat the bottom evenly, and hear it sizzle as you place the chicken breasts skin-side down.
  5. Sear the chicken for 3-4 minutes without moving it, until the underside is golden brown and crispy, with a pleasant aroma filling the air.
  6. Use tongs to flip the chicken breasts gently, then add lemon slices and minced garlic to the pan for added brightness and fragrance.
  7. Reduce the heat to medium and cook for another 5-7 minutes, basting the chicken with pan juices and lemon for a vibrant finish, until the internal temperature reaches 74°C (165°F).
  8. Remove the skillet from heat, add a tablespoon of butter, and swirl it around to melt into the pan juices for a rich, glossy sauce.
  9. Let the chicken rest for 5 minutes, uncovered, to allow the juices to redistribute and maintain its juicy interior.
  10. Spoon some of the pan sauce and lemon over the sliced chicken, then serve garnished with extra herbs and lemon for a fresh, zesty presentation.

Notes

For an extra crispy skin, pat the chicken dry, and avoid moving it too early during searing. Using a meat thermometer ensures perfect doneness every time. Feel free to swap herbs or add a splash of white wine for variation.